3 lb. pork, cut into bite size pieces
1 lg. jar Catalina dressing
1 can pineapple chunks
1 green pepper, cut into strips or diced
Pepper to taste
1 med. onion, quartered

Cut up pork and put in crock pot or roasting pan. Cut up green peppers and onions; add to pork. Drain pineapple, saving juice; add to pork, green peppers, and onions.

Pour Catalina dressing over all and slow cook in crock pot. If baking in oven use pineapple juice. If slow cooker, omit juice.